Mar 182015
 
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Spinach, Feta and Walnut Salad

 

My recipe for ‘Spinach, Walnut and Feta Salad with Pomegranate Dressing’ is inspired by one of my family’s favorite casual Persian restaurants. As soon as we sit down, we are welcomed with a plate of feta cheese, mint leaves and walnuts. It’s a lovely combination of varied flavors and textures that whets our appetite for the main course, which is a massive platter Chelo Kebab – buttery saffron rice and tender flattened kebabs grilled on a skewer, which the three of us can easily share.

 

With ‘Nowruz’ just around the corner (‘Nowruz’ is the Persian New Year which marks the first day of Spring, usually celebrated on or near 21 March), I thought a salad using feta, mint leaves and walnuts would be fitting.

 

Pomegranate Molasses is used often in Middle Eastern cooking, so I have made a Pomegranate Dressing to go with the salad. If you haven’t tried it before, pomegranate molasses tastes like a liquified cherry lollipop but tangier. If you can’t get your hands on pomegranate molasses, feel free to replace it with a slightly sweet vinegar like balsamic. The molasses will not emulsify with the olive oil (don’t even try). Just shake it up and drizzle it over the salad immediately before serving.

 

This salad is guaranteed to increase your appetite and is a great first course in the run-up to a large dinner.

 

Now if I can just get my hands on a good recipe for Persian Chelow Kebab!

 

Share your thoughts: If you celebrate Nowruz, share some of the food you traditionally eat on the day in the comment section below. (And if you have a good recipe for Chelo Kebab, please share!)

 

Spinach, Feta and Walnut Salad

 

 

SPINACH, WALNUT AND FETA SALAD WITH POMEGRANATE DRESSING

(Serves 4-6 as an appetizer)

 

 

Dressing Ingredients: (makes 1/2 cup)

2 Tbsp pomegranate molasses (also called pomegranate syrup/concentrate) – alternatively, you can use balsamic vinegar

6 Tbsp extra virgin olive oil

Generous pinch of sea salt

 

 

Salad Ingredients:

12 cherry tomatoes, washed and cut in half

100g / 4oz / 6 handfuls / 6 loosely packed cups of fresh baby spinach leaves, washed and roughly chopped

4 Tbsp fresh mint leaves, washed and roughly chopped

100g / 4oz feta cheese, diced or roughly crumbled

4 Tbsp walnuts, roughly chopped

 

 

Directions:

  1. Combine dressing ingredients in a clean empty jam jar with a lid. Close the lid and shake well. Keep at room temperature while you prepare the salad.
  2. Wash and cut the baby spinach leaves, mint leaves and cherry tomatoes. Toss them together in a large bowl.
  3. Chop up the walnuts and feta cheese, and fold them into the salad.
  4. Refrigerate the salad until ready to serve. Drizzle with the pomegranate dressing (a little goes a long way) just before serving.

 

Share your thoughts: If you celebrate Nowruz, share some of the food you traditionally eat on the day in the comment section below. (And if you have a good recipe for Chelo Kebab, please share!)

 

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  5 Responses to “Recipe: Spinach, Walnut and Feta Salad with Pomegranate Dressing”

  1. I love the combination of spinach & feta. Delicious!

    • Thanks Needi! Actually, the real magic is the combination of the mint leaves, feta and walnuts which were the inspiration for this salad :-)

  2. Love pomegranate molasses! I have tried few Iranian dishes from the cookbook ‘Pomegranate and Roses’. Joojeh Kebab is one of my favorite lunchbox recipes – http://www.neelusjournal.com/2014/11/joojeh-kebab.html

    • Thanks for your comment Nielouphar, and thanks for sharing the delicious recipe for Joojeh Kebab! It looks yum :-)

  3. […] Spinach, walnut, and feta salad with pomegranate dressing by Erum Gulmann  […]

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